This cake is known in my family as the “Bowl Cake” and it’s what we always had on birthdays. The recipe has been passed down to me from my great uncle on my mom’s side who was a professional baker back in the day. It’s a pound cake with a very light crumb topped with traditional butter cream frosting.
½ lb. butter
1 ½ cups sugar
2 cups cake flour (sifted if you want an even lighter cake)
1 tsp. vanilla
2 tsp. baking powder
¼ tsp salt
½ cup of milk
Mix flour, salt and baking powder in a bowl and set aside.
In another bowl beat butter and sugar until creamy.
Add eggs one at a time beating well after each addition.
Add flour alternately with milk and beat well.
Bake 350 degrees for 1 hour or till done
½ cup Crisco
½ cup butter
1 tsp vanilla
31/2 cups powdered sugar
milk as needed for consistency